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Made this several years ago and never forgot the raves and the great taste. This time I'm scaling up the recipe to can some for later in the summer. Also added cocoa powder, coffee, and rum to taste.

mellewis
/ 05.23.2016

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Ive made these 3 times now -but used pork ,coated w rub , seared on grill, cooked "slow and low temp" in smoker (think about 45 min per lb) and put sauce on when done..FANTASTIC, sause has become my absolute fav!!

saffire
from buffalo ny
/ 12.06.2013

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Whoa - please heed the advice of a previous commenter to reduce the amount of salt in this dish. The rub alone is way too salty and when you add the sauce made with soy sauce it is bordering inedible it is so salty. Otherwise the flavors are tasty together.

altansky
from KC
/ 07.25.2012

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I love this recipe and all it's components but...
I have tried it as written both times first with beef backs and second with meaty pork ribs. The biggest issue that my diners and I had was too much salt. Between the 3Tbsp. for the rub and 1Tbsp. soy sauce for the sauce it was too salty. Also, be careful what brand of adobo chiles you purchase; La Costena are terrible! They have chunks of onion (not listed on the front of the package) incorporated into the mix that makes them, well, gross. You want an adobo that has nothing but peppers and sauce.
I am still going to work with the recipe and hope for better results. Also, watch your cooking time especially with the beef back ribs; over-cooking can be an issue if your grill is too hot.

kschanak
from Boy Lake, MN
/ 07.17.2012

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Spectacular! Sadly,
I live in a small
grill-less apartment
in the city - so I
made these in a slow
cooker! I modified
the recipe a tad
(check it out with
my slow cooking
instructions at
www.carolinescravings.com.
The creators of this
recipe are genius! I
brought these ribs
to a party and they
vanished into the
bellies of very
happy, very
satisfied people in
minutes!

CarolinesCravings
from Cambridge, MA
/ 10.27.2010

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I've made this recipe 3 times using both beef and pork ribs. The sauce is the best! Cooking the ribs is a little effort but work it!

A Cook
from Carlsbad, CA
/ 10.11.2010

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Cannot believe I never made my own BBQ sauce before. The chipolte cherry sauce was so easy to make and delicious. Like the article said, people will be talking about these ribs long after your party! Worth the effort.

gfatoots
from Boston. MA
/ 08.02.2010

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I am a personal assistant and made these twice in a 2 week period. They turned out awsome. I used apple cider vinegar for basting and made everything else the same. Huge Hit! Would for sure do this again and again.

kms71272
from Portland Oregon
/ 07.19.2010

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I actually made these twice, both times in the oven. First with the cider, didn't make the sauce, and they were just ok. Second time with cherry juice and the accompanying sauce (minus the chipotle) - wish I'd made more - absolutely delicious.